Marinated Veggie Kabobs with Spicy Avocado Dill Dip and Baby BBQ Veggies

Marinade:

1/2 cup olive oil

1/2 cup sherry vinegar

3 tablespoons Dijon mustard

2 tablespoons chopped fresh basil

2 tablespoons honey

1/2 teaspoon kosher salt

1/2 teaspoon cracked black pepper 

3 cloves garlic, minced

Veggies and Cheese:

12 button mushrooms, cleaned and stemmed

12 heirloom cherry tomatoes

1 Anaheim chile pepper, stemmed and seeded, cut into 1/2-inch chunks 

1 yellow squash, cut into 1/2-inch chunks

1 zucchini, cut into 1/2-inch chunks

12 ounces halloumi cheese, cut into 1/2-inch chunks 

Spicy Avocado Dill Dip:

1 medium ripe avocado

1 cup sour cream

1/4 cup chopped fresh dill, plus a few sprigs for garnish 

2 scallions, white and green parts, thinly sliced

1 clove garlic, minced

1/2 medium jalapeno, minced, seeded for milder heat

1/2 teaspoon kosher salt 

1/4 teaspoon cracked black pepper

Chips or vegetable crudites, for serving